At The Food Corridor, we have the privilege of working alongside innovative leaders in the food system during a time of mass disruption. Societal trends like the rising cost of real estate, the access economy, the gig economy, flex-lifestyles, digitization of business services, last-mile advancements, and a sustained consumer love for craft and specialty foods are
It’s a new year and that means a new opportunity to revamp your shared-kitchen operations. Why should you be wasting your time fumbling with paper invoices or manually scheduling (and rescheduling) clients when The Food Corridor can do it for you? Get back to doing what you do best and leave the rest to us!
The Food Corridor is the go-to kitchen management tool for over 90 of the top shared-use kitchens in the country. It is built specifically to help kitchens streamline their scheduling, billing, and food business management. In fact, The Food Corridor saves kitchen operators on average 40 hours each week, while also helping them grow their revenue.
Changing the way you’ve always done things in your kitchen can sometimes be met by food businesses dragging their feet, because they’re used to a certain process. But fear not, kitchen hero. For kitchens new to The Food Corridor, onboarding your clients to a new system doesn’t have to be a battle. Below are 10
At The Food Corridor, our mission is to enable efficiency, growth and innovation in local food. Since our launch, we’ve done this through our kitchen management software that helps kitchen managers better operate all the moving parts of a shared commercial kitchen. This month, we are excited to launch our newest app, The Kitchen Door. On
By: Meghan King, Director of Client Relations for The Food Corridor Tracking expiration dates for business licenses and product insurance has long been a necessary evil. If a kitchen client’s insurance expires but they are still cooking in your kitchen, that is a risky situation you don’t want to find yourself in. Like you, we
The Food Corridor and Purdue University Extension Services are teaming up to create a Shared Kitchen Toolkit (SKT) for existing and new shared-use kitchens. Why? “Between August 2013 and March 2016 the number of kitchen incubators in America has increased by more than 50% to over 200 facilities.” -2016 U.S. Kitchen Incubators: An Industry Report
The Food Corridor continues to grow and we’re excited to welcome Meghan King to the team! Meghan is our new Customer Success Specialist and brings with her a background in sustainable business, travel, and of course, food. Tell us a little about yourself, Meghan I’m from Colorado and love food. I’m finishing my Global Social
Happy Birthday to us! On June 1, 2016, we took a deep breathe and hit the “launch” button. It’s been quite the year since signing our very first kitchens – Evolved Kitchen, Colleton Commercial Kitchen, The Food Innovation Accelerator at Kansas State University Olathe, and Flint Food Works. We are grateful for their early-stage faith in us! Over
The Food Corridor’s story goes back a few years, when we saw a need arise to better connect commercial kitchen spaces and food company clients. Since then, our community has swelled to include those on the forefront of shared-use kitchen best practices and innovation. After observing our kitchens’ clients struggle in navigating the tricky waters of